| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Alcohol | 4 | Servings | |
INGREDIENTS
| 1 | ts | Butter |
| 1 | tb | Sugar; for souffle dish |
| 4 | tb | Sugar |
| 4 | tb | Flour |
| 1/8 | ts | Salt |
| 1 | c | Milk |
| 5 | Egg yolks; in large bowl | |
| 1/4 | c | Grand Marnier |
| 1 | Orange's finely grated rind | |
| 6 | Egg whites |
INSTRUCTIONS
1. Grease and sugar a 1 quart souffle dish. Tie a collar of folded wax paper around it. Preheat oven to 400 degrees. 2. Mix sugar, flour, and salt in heavy saucepan. Gradually add milk to make a smooth mixture. 3. Set pan on a low flame and bring to a boil, stirring constantly. 4. When mixture thickens, remove from flame. Beat egg yolks with a whisk. Add hot sauce to egg yolks a little at a time. 5. Stir Grand Marnier and grated orange rind in hot cream sauce. Allow to cool. 6.Forty minutes before serving, beat egg whites stiff, but not dry.Fold in 1/2 egg whites lightly but thoroughly; fold in the remainder so that occasional white puffs are seen. Bake for 25-30 minutes. Serves 4-5. Courtesy of JEANNE ECKEL (from L. Hillmans Lessons in Gourmet Cooking) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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